For this round of the recipe swap, it’s a Blogger’s Choice swap. I was assigned the blog Christine’s Kitchen Chronicles and I got to choose any recipe that I wanted to. She has a lot of recipes to choose from. I actually looked at different cookies I could make, but I had made a lot of the cookies that she had made. Great minds think alike! I looked some more and found this recipe for Singapore Rice Noodles. It was a family recipe, and I always like to try those!
I do order these noodles when we get take out, and I thought it would be interesting to try them. Luckily, living near Seattle, I have absolutely no problem finding Asian ingredients. I was also able to find mei fun noodles in the regular grocery store. I had a hard time finding uncooked shrimp that were small, so mine are more medium sized. I used sweet curry from Penzey’s spices. Christine gave the option of scrambling an egg and adding that at the end, but I skipped that step.
This dish goes so quickly, so make sure you have everything cut and ready to go when you start. I did end up overcooking my shrimp, which pretty much always happens when I cook shrimp! But I still liked this. My version wasn’t quite as good as when I get take out, but I was pretty happy with the results. It was nice to try and recreate a dish that I have had many times in a restaurant. Thanks for the recipe Christine, and thanks Sarah from A Taste of Home Cooking , for organizing the swaps.
Singapore Mei Fun
6-ish ounces mei fun noodles (rice vermicelli)
2 tablespoons rice wine
2 teaspoons soy sauce
1-1/2 teaspoons sugar
1/2 teaspoon salt
4 ounces small shrimp, shelled and deveined
1/2 cup thinly sliced green onions
1/2 onion, sliced
1 bell pepper, sliced
1 tablespoon yellow curry powder
3/4 cup Chicken Broth
1/3 cup water
4 ounces julienned barbecued pork (or other cooked meat)
Soak the mei fun noodles in water for several hours or overnight. Drain the noodles and set aside. In a small bowl, combine the rice wine, soy sauce, sugar, and salt. Set aside.
Heat a wok (or large skillet) over high heat. Add 1 tablespoon oil and stir fry the shrimp for 30 seconds. Add the green onions and stir fry until the shrimp are pink but are not quite cooked through. Remove the shrimp mixture from the wok and set aside.
Add 2 tablespoons of oil to the wok; add the onion and bell pepper and stir fry 30 seconds. Add the curry powder and stir fry 10 seconds, or until fragrant. Restir the soy sauce mixture and add it to the wok. Add the chicken broth and water and bring the mixture to the boil.
Add the mei fun noodles and stir to coat with the curry mixture; return to the boil. Add the shrimp mixture and the barbequed pork. Cook and stir 1 to 2 minutes, until the shrimp are just cooked through and the liquid has been absorbed. Serve immediately.
Recipe from Christine’s Kitchen Chronicles